Hearty enough for a main course and pretty enough to be a show-stopping side, this is the perfect dish for your next holiday or family gathering. Each component brings wonderful flavor to the table; butternut squash is roasted with bell peppers, mushrooms are sautéed with garlic, plums add a delicate hint of sweetness, and rosemary brings an earthy note. Toss with protein-rich lentils, garnish with just enough salt and pepper, and you have a dish that will be remembered by all.
Beluga Lentils With Butternut Squash, Mushrooms, and Plums [Vegan, Gluten-Free]
- 1 small butternut squash, peeled, seeded, cubed and roasted
- 1 chocolate bell pepper, seeded and cut into bite size pieces
- 1 tablespoon canola oil
- 1 cup black beluga lentils, plus 2 1/2 cups water
- 4 plums, pitted and cubed
- 2 teaspoons fresh winter savory, finely minced
- 2 teaspoons fresh rosemary, finely minced
- 1 cup dried wild mushrooms, 1 1/2 cups rehydrated or fresh
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- Salt and pepper, to taste
- Preheat oven to 425°F.
- Rinse your lentils. In a small saucepan, bring water to a boil, add lentils, cover, and simmer for 35 minutes.
- Peel, seed, and cube butternut squash. Prep your bell pepper. Place pepper and butternut squash on a rimmed baking sheet and toss with canola oil and a sprinkle of salt. Roast in preheated oven for 20-25 minutes.
- While the lentils are cooking and the vegetables are roasting, rehydrate mushrooms if you are using dry .
- Pit and cube plums and place in a large bowl. Mince herbs and add to bowl.
- Prep garlic and check on mushrooms. Once mushrooms are rehydrated, roughly chop.
- Heat a medium sauté pan over medium-high heat. Add a turn of olive oil and sauté mushrooms and garlic 8-10 minutes, until mushrooms are golden brown.
- Add mushrooms and garlic to the bowl with the herbs and plums.
- Remove butternut squash and peppers from the oven and add to the bowl.
- When lentils are done, add to the vegetable and herb mix. Drizzle 1/4 olive oil and maple syrup, toss to coat vegetables and lentils.
- Turn onto a serving platter, then sprinkle with good flaky salt and a few turns of freshly cracked pepper. Garnish with additional fresh rosemary and winter savory herbs.
Serves four as a main or eight as a side.